I will post more on this thread about the NY style pizza I made out of the Chef Boyardee Cheese Kit since I made this pizza in the Blackstone unit.
To explain a little more there is a challenge to make a pizza out of the Chef Boyardee Cheese Kit mix here on the forum at http://www.pizzamaking.com/forum/index.php/topic,27324.0.html
Only two ingredients can be added to what is in the box. I added Greek oregano to the sauce and used my own mozzarella. I also used less hot water than was called for. I did make another pizza on the Chef Boyardee Cheese Kit challenge yesterday in my home oven.
The dough ball that was cold fermented since yesterday morning did ferment pretty much, but luckily not too much. It had some soft bubbles on the top of the dough ball when I took it out to warm-up. The dough ball did develop a larger bubble when it had warmed up. The dough was very easy to stretch out after it was floured. I used the sauce with Greek oregano to put on the skin first, then the cheese blend that comes with the mix was applied as a dressing second and last the mozzarella.
The BS was heated to 645 degrees F when the pizza was put into the BS. I upped the flame after the crust started to rise. The Chef Boyardee NY style pizza was baked in 3 ½ minutes. I was surprised how good it tasted, what good oven spring it had and how nice it browned. I think this pizza looks better than some of my other NY style pizzas.
I wasn't even going to make this pizza today because I was tired from working in the yard most of the day, but I am glad I did make it now.